Easy Crustless Zucchini Quiche Recipe - Allrecipes.com
Easy Crustless Zucchini Quiche Recipe

Easy Crustless Zucchini Quiche

Recipe by  

"You can substitute any shredded cheese to your liking. For a heartier quiche, substitute one cup of the zucchini for one cup of shredded potato (squeeze out excess water.)"

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch pie plate with cooking spray and coat with bread crumbs.
  2. Mix eggs, zucchini, biscuit mix, onion, Cheddar cheese, vegetable oil, parsley, Parmesan cheese, garlic, oregano, salt, and black pepper in a large bowl until well blended. Pour mixture into prepared baking dish.
  3. Bake in preheated oven until golden brown and eggs are set, 45 minutes to 1 hour. Allow quiche to cool for 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2012

This recipe was easy, and very tasty. Loved the texture. I put it in an 11 x 7 pan and it took about 40 minutes and it was well browned and puffy. The only thing I changed was that I put pre-cooked bacon pieces on the top before baking.

Most Helpful Critical Review
Oct 25, 2012

well I sure made a mistake.. thought I could use this recipe as a baseline and add my own things like ham instead of zuchinni etc.. well I ended up with a gaint ham and cheese biscuit.. not quiche texture at all. On the upside though my five year old loved it and didn't detect the minced onion at all.

Aug 02, 2014

My family has enjoyed this recipe dozens of times.We vary the cheese type and vegetables based on what is on hand

Jul 16, 2014

years ago I made same quiche. don't use the breadcrumbs and used Lucatel Cheese it was always great. Now since I live in Ohio and have trouble finding Lucatel I use grated Romano instead and it is just as tasty. I love it with fresh tomatoes from the garden and corn on the cob. I also don't shred the zucchini I slice thin or chop. Very nice taste

Oct 21, 2014

Excellent excellent excellent!! My very picky teens (the 4 of them) gobbled this up so fast that I am glad that I made two extra pie shells because this is a fantastic meal that everyone LOVED. I will certainly put this in our family favorites list of regular recipes to be served. I love how I was able to make this in the early morning and then all day they were "in it" Everyone prefered it cold too...... Thanks again for the great recipes!

Aug 23, 2013

My family loved this one, even the grand kids! I sliced fresh garden tomatoes on top and went a little heavier with the cheddar and Parmesan. It's a great recipe for a Sunday morning - so easy to put together. It' s also good reheated for lunch.

Jul 07, 2014

I tried this recipe and was surprised to find vegetable oil as an ingredient. I have made many quiches and seen many recipes for quiche,but none of them had oil. I think milk, cream or such would definitely be more compatible with quiche than oil - the pan was oily, it tasted oily, perhaps will make again with milk/cream in place of oil.

Aug 18, 2013

I followed the recipe 100%. If I was making bread I would think this recipe as great 5 star even. This was my first quiche and I was expecting more of an eggy dish. I saw another recipe on this website similar to this except they said add 2 cups milk. I don't know if that will turn out bread like too, but I'll give it a go next. I'll keep this recipe for a savory bread.


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  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 13.5 g
  • 4%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 450 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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